When my family craved something tropical, I couldn’t help but think of the sun-soaked beaches of Hawaii and the culinary delights they offer. Inspired by that vacation vibe, I decided to whip up Grilled Hawaiian Chicken with Coconut-Cilantro Rice, a dish that bursts with flavor and warmth. The magic begins with marinating tender chicken thighs in a deliciously sweet and savory blend of soy sauce, coconut milk, and brown sugar, setting the stage for a sensational meal.
While the chicken grills to perfection and fills the air with its mouthwatering aroma, fluffy jasmine rice soaks up a creamy coconut sauce, creating the ultimate side dish that might just steal the show. This recipe is perfect for anyone looking to elevate their dinner routine beyond fast food, offering a quick escape back to paradise right from the comfort of your kitchen. Join me in transforming simple ingredients into a delightful experience that’s sure to impress your taste buds and anyone lucky enough to share your table!
Why is Grilled Hawaiian Chicken with Coconut-Cilantro Rice a Must-Try?
Deliciously unique: Bursting with tropical flavors, this dish transports you to sun-kissed beaches with every bite.
Effortlessly simple: With just a marinade and a few cooking steps, even novice cooks can impress.
Healthy twist: Made with wholesome ingredients, it’s a guilt-free escape from fast food.
Crowd-pleaser: Perfect for family dinners or gatherings, everyone will want seconds!
Time-efficient: In just over 4 hours, you can enjoy a flavorful meal, emphasizing quality without sacrificing time.
Grilled Hawaiian Chicken with Coconut-Cilantro Rice Ingredients
For the Marinade
• Chicken Thighs – 6 whole for juicy, tender meat after grilling.
• Soy Sauce – ¾ cups adds umami depth and enhances flavors.
• Water – ¾ cups helps to balance the marinade’s saltiness.
• Coconut Milk – ½ cans (13 oz.) bring a creamy richness that screams tropical bliss.
• Brown Sugar – 3 tablespoons introduces a delightful sweetness to the marinade.
• Scallions – 3 whole, diced, provide a fresh, mild onion flavor.
• Onion – ½ whole, chopped, adds aromatic depth to the mix.
• Garlic – 3 cloves, minced, infuses the marinade with savory goodness.
• Sesame Oil – ½ teaspoons contributes a nutty flavor that complements the dish.
For the Rice
• Jasmine Rice – 1 cup creates a fluffy, fragrant base for your meal.
• Coconut Milk – ½ cans to blend with rice, enhancing the tropical theme.
• Water – 1 cup ensures the rice is cooked to perfection.
• Cilantro – ½ bunches, chopped, adds a fresh herbal note before serving.
This Grilled Hawaiian Chicken with Coconut-Cilantro Rice is not just a meal; it’s an experience that brings a taste of the tropics to your home!
How to Make Grilled Hawaiian Chicken with Coconut-Cilantro Rice
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Prepare the Marinade: In a large sealable plastic bag, mix together the soy sauce, water, coconut milk, brown sugar, diced scallions, chopped onion, minced garlic, and sesame oil. This blend creates a mouthwatering marinade!
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Marinate the Chicken: Add the chicken thighs to the bag, seal it tightly, and swish it around to coat the chicken evenly. Refrigerate for about 4 hours, flipping the bag halfway through to allow all sides to soak in those delicious flavors.
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Preheat the Grill: Get your grill ready by preheating it to medium. This temperature is perfect for grilling the chicken until it’s beautifully cooked!
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Grill the Chicken: Place the marinated chicken thighs on the grill and cook for about 6 minutes on each side. The chicken is done when it’s no longer pink inside. Remove it from heat, tent it with foil, and let it rest for a couple of minutes to keep it juicy.
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Cook the Rice: In a saucepan, pour in the coconut milk and another cup of water. Bring this mixture to a boil, then add the jasmine rice. Cover the pot, reduce the heat, and simmer for approximately 15 minutes until the rice is fluffy and fully cooked.
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Finish with Cilantro: After the rice is cooked, stir in the chopped cilantro for a fresh, vibrant flavor!
Optional: Serve with extra cilantro on top for a delightful garnish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Grilled Hawaiian Chicken with Coconut-Cilantro Rice are perfect for busy home cooks looking to simplify mealtime! You can prepare the marinade and marinate the chicken thighs up to 24 hours in advance, allowing the flavors to deeply infuse. Store the marinated chicken in the refrigerator, flipping it halfway through for even coverage. Additionally, you can cook the jasmine rice a day in advance and reheat it gently with a splash of coconut milk before serving to keep it moist and flavorful. When it’s time to enjoy, simply grill the chicken, letting it rest before serving alongside the fluffy rice, and you’ll have a delightful meal that feels effortless yet impressive!
What to Serve with Grilled Hawaiian Chicken with Coconut-Cilantro Rice?
Enhance your tropical dinner experience with delightful side dishes that perfectly complement the flavors of this vibrant meal.
- Crispy Egg Rolls: These golden bites add crunch and a savory filling that pairs beautifully with the sweetness of your chicken.
- Fresh Pineapple Salsa: A zesty mix of diced pineapple, jalapeños, and cilantro brings a refreshing, fruity kick to your dish. The contrasting flavors of sweet and spicy awaken the senses!
- Roasted Asparagus: Tender asparagus spears tossed in olive oil and sea salt offer a delightful crunch and earthy taste that rounds out the meal.
- Coconut-Infused Quinoa: Earthy quinoa cooked in coconut milk adds a nutty flavor and a light texture that harmonizes with your rice.
- Hibiscus Iced Tea: A floral, tart drink that cools and refreshes, making it the perfect alternative to soda.
- Mango Sorbet: End on a sweet note with this frozen treat that mirrors the tropical theme, providing a light and refreshing dessert option.
- Avocado Salad: Creamy avocado tossed with lime and sea salt enhances the meal’s freshness while adding a wonderfully smooth texture.
- Tropical Fruit Platter: A colorful assortment of mango, papaya, and kiwi invites everyone to enjoy nature’s sweetness, elevating your dining experience beautifully!
How to Store and Freeze Grilled Hawaiian Chicken with Coconut-Cilantro Rice
Fridge: Store any leftover grilled Hawaiian chicken in an airtight container for up to 3 days to maintain its juicy flavor and prevent spoilage.
Freezer: Freeze the marinated chicken (before cooking) in a sealed bag for up to 3 months; just thaw in the fridge before grilling.
Reheating: To reheat grilled chicken, use the microwave or oven until warmed through; aim for an internal temperature of 165°F.
Rice Storage: Keep leftover coconut-cilantro rice in the fridge for up to 4 days in a sealed container; reheat gently on the stovetop or microwave.
Expert Tips for Grilled Hawaiian Chicken
Marinate Properly: Ensure the chicken thighs are fully submerged in the marinade for maximum flavor infusion. Flip the bag halfway through for even coverage.
Use a Meat Thermometer: Check that your chicken reaches an internal temperature of 165°F. This guarantees a juicy and safe-to-eat Grilled Hawaiian Chicken.
Stay Vigilant on the Grill: Keep an eye on the chicken while grilling. Each grill varies, so adjust the cooking time as necessary to avoid undercooking or charring.
Fluff Your Rice: After cooking, let the rice sit covered for a few minutes before fluffing. This helps achieve a perfect texture with the coconut-cilantro flavor.
Garnish Generously: Don’t be shy with extra cilantro on top! It adds not just flavor but also a vibrant, fresh aesthetic to your plate.
Plan Ahead: Since the marinade requires a few hours, prepare it early in the day or the night before to make dinner effortless and delicious!
Grilled Hawaiian Chicken with Coconut-Cilantro Rice Variations
Explore delightful twists on this tropical favorite to make it uniquely yours!
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Spicy Kick: Add 1-2 tablespoons of sriracha or chili paste to the marinade for an extra heat boost. You’ll elevate those flavorful notes into a whole new realm!
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Vegetarian Option: Swap the chicken for firm tofu. Marinate and grill or sauté until golden for a scrumptious plant-based alternative. Your taste buds won’t miss a beat!
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Pineapple Bliss: Incorporate chunks of fresh pineapple in the marinade for a sweet, fruity addition. It adds a juicy burst that complements the savory notes beautifully!
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Quinoa Twist: Replace jasmine rice with cooked quinoa for a protein-packed side that holds onto the creamy coconut flavor perfectly. It’s a wholesome change that feels equally indulgent!
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Herb Infusion: Experiment with fresh herbs like mint or basil instead of cilantro. Each brings a distinct flair, refreshing your palate with lively flavors.
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Coconut-Free: Use almond milk or vegetable broth in place of coconut milk for a lighter take. The dish remains delightful while appealing to diverse dietary needs.
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Asian Flair: Include a splash of rice vinegar and a sprinkle of sesame seeds in the rice for an Asian-inspired twist that deepens the flavor profile!
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Crispy Skin: For a chicken skin with a crunch, sear the chicken thighs in a hot skillet before finishing on the grill. This results in a textural contrast that’s simply irresistible!
Get ready to savor your own unique rendition of this beloved dish!
Grilled Hawaiian Chicken with Coconut-Cilantro Rice Recipe FAQs
What kind of chicken is best for this recipe?
Absolutely! I recommend using bone-in, skin-on chicken thighs for extra juiciness and flavor. They stay moist while grilling and provide a tender bite that complements the tropical marinade perfectly.
How do I know when the chicken is cooked through?
The best way to guarantee perfectly cooked chicken is to use a meat thermometer! Insert it into the thickest part of the thigh, ensuring it reads at least 165°F (75°C). If you don’t have one, check that there’s no pink meat inside; it should be uniformly white and juices run clear.
What is the best way to store leftovers?
For best results, store any remaining grilled Hawaiian chicken in an airtight container in the refrigerator for up to 3 days. To maintain the chicken’s juicy texture, ensure it’s cooled before sealing the container.
Can I freeze the marinated chicken?
Very! You can freeze the marinated chicken in a sealed plastic bag for up to 3 months. Just remember to thaw it in the refrigerator before grilling. When you’re ready to cook, simply follow the grilling instructions as usual!
What should I do if the rice is too sticky?
If your coconut-cilantro rice ends up sticky, don’t fret! To fix it, simply fluff the rice gently with a fork after it has rested for a few minutes. If it’s still overly sticky, adding a touch of coconut milk can help loosen it, giving it that creamy consistency we love!
Can I make this dish gluten-free?
Absolutely! If you’re avoiding gluten, just substitute the soy sauce with a gluten-free soy sauce or tamari. This simple swap allows everyone to enjoy the delightful flavors of Grilled Hawaiian Chicken with Coconut-Cilantro Rice without any dietary restrictions getting in the way!
Grilled Hawaiian Chicken with Coconut-Cilantro Rice Bliss
Ingredients
Equipment
Method
- In a large sealable plastic bag, mix together the soy sauce, water, coconut milk, brown sugar, diced scallions, chopped onion, minced garlic, and sesame oil.
- Add the chicken thighs to the bag, seal it tightly, and swish it around to coat the chicken evenly. Refrigerate for about 4 hours, flipping the bag halfway through.
- Preheat your grill to medium.
- Place the marinated chicken thighs on the grill and cook for about 6 minutes on each side until no longer pink inside. Tent with foil and let rest.
- In a saucepan, bring the coconut milk and water to a boil, then add the jasmine rice. Cover, reduce heat, and simmer for 15 minutes.
- Stir in the chopped cilantro for a fresh flavor!